Julia Turshen's Lightning-Fast Shrimp Scampi Has a Clever Shortcut

Hint: The tool you need is already in your kitchen.

March 22, 2019

We've partnered with Sofia Wines to share simple, springtime recipes that are best enjoyed outside—and with a glass of wine.

It's no secret—to my friends, family, co-workers, and people who barely know me—that my favorite meal is pasta. In the summer, I can't get enough of this brilliant no-cook tomato sauce and simple one-pan spaghetti. During the fall, I rotate between a butternut squash orechiette and this dreamy mushroom ragu. In winter, I opt for any baked pasta of the extra-cheesy and bubbling variety. And post-hibernation (aka spring), I find myself craving light and easy noodles that don't require too much time in the oven, if any at all.

Enter: Julia Turshen's roasted shrimp and asparagus scampi.

Photo by Rocky Luten

This shockingly simple recipe has a lot to offer. It's quick enough to whip up on a weeknight and special enough to serve at a spring gathering. And while it calls for just a handful of ingredients, it still has all the wine-butter-lemony goodness of the restaurant classic.

It also has a very clever trick up its sleeve: Instead of sautéing shrimp and asparagus on the stovetop, you throw everything on a sheet pan, drizzle it with some olive oil and a splash of wine, and pop it under the broiler for five minutes. Seriously—just five minutes.

"You get that slightly cooked wine flavor that you would get if you were using a skillet," Julia explains, and the sheet pan catches all of the juices to make a built-in sauce. And while most scampi recipes typically call for a dry white wine, Julia opts for a dry rosé with delicate flavors of fruit and citrus to complement the shrimp.

If you're not a fan of shrimp or don't eat meat, that doesn't mean this recipe isn't for you. "You can really use any kind of protein," Julia adds. A firm white fish or scallops would work, and if you don't like seafood in general, chicken is also a great option (though you'd need to increase the time under the broiler and flip the chicken once while cooking).

For vegetarians, bulk up the vegetables using whatever's in season (like Brussels sprouts or broccoli rabe) or swap in tofu. To make the tofu: "Cut it into cubes and pat it dry. You could do a little toss with cornstarch before you get it going so it gets even crispier," Julia says. Then just give it the same garlic and lemon treatment used in the original recipe and pour the remaining rosé into wine glasses for sipping while you eat.

More Simple Spring Pastas

In partnership with Sofia Wines, Francis Ford Coppola Winery's brand of bright and effervescent wines inspired by his daughter, we're sharing seasonal recipes perfect for outdoor entertaining. This lemony shrimp scampi is our new favorite warm-weather pasta thanks to its bright, fresh flavors and super-quick trick: Pop the shrimp and asparagus under the broiler. Of course, this scampi wouldn't be complete without a glass of wine—we love to pair it with Sofia Rosé, a crisp and refreshing bottle with notes of cherry, raspberry, and citrus zest.

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Erin Alexander is the Brand Partnerships Editor at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.